Broccolincheesepuffle Recipes

CHEESY BROCCOLI PUFFS

Steps:

• To make the sauce, melt the butter in a saucepan and add the flour.
• Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
• When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
• When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
• Pre-heat the oven to 180°c.
• Place the pastries in the holes of a shallow muffin tin, pressing down properly.
• Spoon in the broccoli filling then fold over the edges of the pastry.
• Brush with the beaten egg and place in the oven.
• Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
• Remove from the oven and allow to rest for 10 minutes before serving.

BROCCOLI CHEESE SOUFFLE

Steps:

• Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water.
• Steam broccoli florets until tender.
• Melt butter in medium sauce pan.
• Add flour to melted butter until smooth.
• Slowly stir in milk.
• Once mixture is smooth add onion, nutmeg and cheese.
• Add broccoli to mix.
• Whipp egg whites into soft peaks.
• Slowly fold in cheese mixture, do not stir.
• Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart.
• Place dish in pan with water, bake for 50-60 minutes.

TRIPLE-CHEESE BROCCOLI PUFF

Steps:

• In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 160°, 50-60 minutes. Let stand for 10 minutes before serving.

SIMPLE BROCCOLI SOUFFLE

Steps:

• mix all ingredients well. Pour into a greased 1 1/2 quart casserole dish.
• Bake in a 350 degree oven for one hour.

BROCCOLI BAKE WITH PUFFED PASTRY TOPPING

Steps:

• Preheat oven to 400°. Mix cream cheese, soup and water until well blended. Stir in broccoli and cheddar cheese. Spoon into a 2 1/2-quart to 3 quart rectangular or shallow baking dish.
• On a lightly floured surface, roll sheet of pastry to fit baking dish. Cover top of baking dish completely with puff pastry sheet pressing edges against rim of dish to seal. Brush entire surface lightly with beaten egg. Pierce with knife to vent.
• Bake 30 minutes or until heated through and pastry is puffed and heated through.

CHEESY BROCCOLI PUFFS

Steps:

• Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
• Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
• Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
• Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
• Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.

BROCCOLI-CHEESE PUFF

Steps:

• In small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. Drain and set aside.
• Thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
• Using a large serrated knife, trim off and reserve crusts from bread slices. Using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. Cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
• Coarsely shred Cheddar cheese. Place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. Toss well and spoon into the prepared baking pan.
• Arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. Beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. Add milk, dried basil leaves, salt, and papper. Beat until smooth.
• Pour seasoned egg-milk mixture over broccoli and bread in pan. Let stand 30 minutes. (This much can be done up to 1 day in advance. Cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
• Heat oven to 350°.
• Place uncovered pan on center rack in oven. Bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
• Serve immediately.